Light and Easy Nicoise Salad
In this classic dish, which takes its name from Nice, in Provence, the seasonal ingredients create a wonderful explosion of flavors.
- Servings: 6
Photography: Sivan Lewin
Source: Martha Stewart Living, June 2004
- 1 pound red fingerling or other small potatoes
- Coarse salt
- Garlic Vinaigrette
- Freshly ground pepper
- 4 large eggs
- 1/2 pound green beans, halved crosswise
- 1 head Boston lettuce
- 1 red or green bell pepper, cut into 1/4-inch-thick rings
- 1/2 pound cherry tomatoes, halved
- 1/2 English cucumber, peeled and sliced
- 1/2 fennel bulb, trimmed, halved lengthwise, and very thinly sliced
- 2 cans (6 ounces each) tuna, preferably Italian oil-packed, flaked
- 3/4 cup Nicoise or oil-cured black olives
- 1 scallion, chopped
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 tablespoon drained capers (optional)
Bring the potatoes to a boil in a large saucepan of water. Add salt; reduce heat, and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.
Cut the potatoes into bite-size pieces; peel any loose skins. Dress with enough vinaigrette to coat lightly (reserve remainder). Season with salt and pepper. Set potatoes aside.
Prepare an ice-water bath; set aside. Cover eggs with water in a small saucepan; bring to a full boil. After 1 minute, cover and turn off heat. Let stand 6 minutes. Rinse; transfer to ice-water bath.
Prepare another ice-water bath; set aside. Bring a medium saucepan of water to a boil; add salt. Blanch green beans until crisp-tender, 1 to 2 minutes. Drain; rinse with cold water. Let stand in ice-water bath until cool. Drain; pat dry.
Peel the eggs, and halve lengthwise. Arrange lettuce, then potatoes, green beans, bell pepper, tomatoes, cucumber, fennel, tuna, eggs, and olives on a platter.
Sprinkle with scallion and parsley, and with capers if desired. Drizzle with vinaigrette, and serve with remainder.